Easiest Way to Make Perfect Moroccan Spiced Wagyu Beef Top Round Tenderized Steak

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Moroccan Spiced Wagyu Beef Top Round Tenderized Steak.

Moroccan Spiced Wagyu Beef Top Round Tenderized Steak You can have Moroccan Spiced Wagyu Beef Top Round Tenderized Steak using 17 ingredients and 3 steps. Here is how you cook it.

Ingredients of Moroccan Spiced Wagyu Beef Top Round Tenderized Steak

  1. Prepare 1 of Double 8 Cattle Company Fullblood Wagyu Top Round Tenderized.
  2. You need 1 TSP of Allspice.
  3. It's 1 TSP of Ground Cumin.
  4. You need 1 TSP of Black Pepper.
  5. You need 2 TBSP of Kosher Salt.
  6. Prepare 1/2 TSP of Curry Powder.
  7. It's 1 TSP of Turmeric.
  8. It's 1 TSP of Granulated Garlic.
  9. It's 1 TSP of Brown Sugar.
  10. It's of Coconut Bamboo Rice.
  11. It's 1 CUP of Green Bamboo Rice.
  12. Prepare 1 1/2 CUP of Water.
  13. It's 1 of Bay Leaf.
  14. It's 1 CUP of Coconut Milk.
  15. Prepare 2 TBSP of Cilantro (chopped).
  16. It's 1 of Lime (juiced).
  17. You need of Salt & Black Pepper (to season).

Moroccan Spiced Wagyu Beef Top Round Tenderized Steak step by step

  1. PREPARING THE SPICE MIXTURE Combine the allspice, ground cumin, black pepper, kosher salt, curry powder, turmeric, granulated garlic, and brown sugar in a mixing bowl. Mix until fully combined. This is your spice mixture.Season both sides of the Fullblood Wagyu top round tenderized steak generously with the spice mixture. Allow the steak to rest for 10 minutes to absorb the seasoning..
  2. PREPARING THE COCONUT BAMBOO RICE Place the bamboo rice, water, and bay leaf in a medium pot over medium-high heat. Bring it to a boil, and then cover the pot. Reduce to a simmer, and cook for 15 minutes. When the rice is fully cooked, remove the lid. Stir in the coconut milk with a fork. Season the rice with salt, black pepper, and chopped cilantro. Add the juice of 1 lime to the rice. Place the rice in a bowl, and keep it warm until you’re ready to use..
  3. FINAL STEPS Place the Fullblood Wagyu top round tenderized steak on a preheated grill of 500°F. Cook the steak for 2-3 minutes per side or until an internal temperature of at least 120°F is reached. Allow the steak to rest for 5 minutes. Serve the Moroccan spiced Fullblood Wagyu top round tenderized steak with the coconut bamboo rice and some fresh herbs and vegetables. Enjoy!.